Easy and delicious one-pot Garlic Noodles in the instant pot. Just sauté the veggies, add sauces, noodles & water. These yummy noodles will definitely satisfy your take-out cravings.

Noodles Instant Pot Pressure Cooker
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I used to love noodles growing up. Hakka noodles are a popular dish in India; you can get them at many Chinese restaurants and even at street-side vendors. Interestingly, Hakka noodles are not really part of Chinese cuisine. Indians have given it a personal touch and adapted it to our taste. Here is my adaptation for this favorite made in the Instant Pot.

Pair these noodles with Sweet Corn soup and Garlic Chili Potatoes for a wonderful meal!

How to make Garlic Noodles in Instant Pot?

This is the pack of noodles that I got from the Asian store and enjoyed very much.

Cantonese noodles

Noodles are very easy to make, even easier in an instant pot.  Just add the noodles, sauces, water, and veggies. Mix them well and cook for 4 minutes.  The best part was they were not dry.  In the past, my husband would always complain that they were dry and not good to eat just by themselves.  But in the instant pot, they were perfect!

steps to make garlic noodles in the instant pot

I added soy sauce, vinegar, and schezwan sauce to this recipe.  You can choose to use a chili sauce or a garlic-based sauce too.  You can add veggies, eggs, chicken, shrimp, or whatever you prefer to these noodles.  I did not add egg or meat to this recipe, however it can add to the taste if you eat egg.

Noodles Instant Pot Pressure Cooker

These noodles are great for family gatherings; kids love them. Enjoy these noodles as a main dish or have them with gravy such as vegetarian, or chicken Manchurian, or panang curry.

If you like this recipe, you might like these Garlic Chili Potatoes, Garlic Green Beans, and Vegetable Lo Mein.

4.72 from 32 votes

Instant Pot Garlic Noodles

Delicious and quick Garlic Noodles in the instant pot. Enjoy them with the variation of veggies you like. 
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3

Ingredients 

Instructions 

  • Add oil, noodles, garlic, soy sauce, vinegar, schezwan sauce and water.
  • Mix well so the noodles are all dipped in water. They will not all be covered under water. 
  • Add bell peppers. Close lid with vent in sealing position. 
  • Start the instant pot in manual or pressure cook mode for 4 minutes at high pressure.
  • Once the instant pot beeps, quick release the pressure manually. Stir the noodles, and let them rest for 2 minutes. 
  • If needed, stir in salt to your taste preference. Top with spring onions and sesame seeds. 

Notes

  • If you like your noodles softer, increase water by 1/4 cup. 
  • Adjust spice to your taste. I love to add extra schezwan sauce on my noodles. 
  • This recipe was created for thick Canton noodles. Adjust for other types of noodles. 
  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 
  • Note: This recipe was retested and updated based on comments that sometimes noodles were under-cooked. 
 

Nutrition

Calories: 372kcalCarbohydrates: 59gProtein: 8gFat: 11gSaturated Fat: 1gSodium: 475mgPotassium: 144mgFiber: 2gSugar: 2gVitamin A: 1355IUVitamin C: 54.5mgCalcium: 26mgIron: 0.5mg

Additional Info

Course: Main Course, Side Dish, Snack
Cuisine: Chinese, Indo-Chinese
Diet: Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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Recipe Rating




41 Comments

  1. This was amazing and for no oil plant based individuals, just add more veggies and omit the oil. The recipe turned out very well. I am a fan. Noodles are my all time favorite and this allows me to make it whenever I feel like it.

    1. Hey Anu – So glad you enjoyed the noodles. Thank you for sharing back your review. I loved seeing your safari pictures ?

  2. I made this last Saturday. I think I added a little too much water but the flavors were spot on. After opening I did turn to on saute mode to reduced water. That did the trick and also thicken up. It was a hit with the family.

    1. Hey Sneha – Glad you enjoyed the Noodles made in the Instant Pot. I am enjoying not having to do multiple steps with noodles and pasta πŸ™‚

  3. These turned out PERFECTLY for us and was a huge hit! I used egg white lo mein noodles because I couldn’t find canton noodles, and just cooked for 3 min instead of 4. Turned out perfectly. Thank you!

    1. Hey Kelly – So happy to hear that the recipe worked with lo mein noodles too. Thank you for sharing your review!

  4. The recipe worked for me as described . I used 2 cups of water as suggested above. The whole fam enjoyed it. Keep the instant pot recipes coming , Meeta.

  5. This recipe definitely needed more water – I used chow mein noodles. Followed instructions and some of the noodles weren’t fully cooked through, so had to re-steam the dish after adding another half cup of water. It made the dish more sticky than I would have preferred. Also, I sauteed veggies and garlic before I added noodles.

    1. Hello Roh – Sorry to hear you needed to add more water. I have only tested this recipe with Canton noodles. Thank you for sharing your experience, I hope that will help other readers to make perfect chowmein noodles.

    1. Hey Siri – I have not made this in a stovetop pressure cooker, so hard for me to say it will work out as is. If you try, do let me know how they turn out.

      1. I had trouble getting all the noodles to be “wet” and hence almost half of the noodles were not cooked. I had to stir it in once more and then steam it again (I was afraid to pressure cook it once again as the vegetables might get smushed). Any suggestions? Maybe put the noodles in first and then the vegetables on top?

      2. Hey Meenu – Thanks for your note. You did the right thing with not pressure cooking again. I made the noodles again last night, see the updated picture. I thing I did was – Stir the noodles well, so they are all coated with water before pressure cooking. I have mentioned this in the recipe steps now. I LOVE your idea of bell peppers/veggies on the top, so they don’t get overcooked. If you think more water would have helped, certainly add more next time as they can be different varieties of noodles. Mine came out perfect with 1 cup of water. I hope you enjoyed the taste though.

        Thanks, Meeta

      3. Hi Meeta,

        This was a complete flop for me πŸ™ My noodles weren’t cooked at all- despite getting them all wet and and putting the veggies on top!

      4. Hey Elena – Sorry to hear. What type of noodles did you use? I have only tested this recipe with Canton noodles. I hope you were able to salvage the noodles by cooking them with more water.

    1. Hey Chaitali – I do sealing position for these noodles. Also I used a thicker noodle variety, if you are using thin noodles, then please reduce the cooking time a bit. I hope you enjoy it!